White Chocolate Crumble Shortbreads

While doing my annual Bulk Barn stock up for Christmas baking, I happened across this amazing white chocolate candycane bark.  I figured it would be perfect to add to a simple shortbread recipe.  It's not your traditional cutout shortbread this time, its very quick and easy (also delicious).  

Just look at those hunks of white chocolate goodness!  

Shortbread Log

1 1/2 cups all purpose G free
1/4 cup cornstarch
1/2 tsp xanthan gum
1/8 tsp salt
1/2 cup coarsely chopped chocolate
1 cup (2 sticks) unsalted butter
1/2 cup icing sugar (you can find organic icing sugars at your local health food shop)

In a medium sized bowl, whisk all the dry ingredients (except sugar) until well incorporated.  In a separate bowl, beat together the butter and sugar until relatively smooth.  Gradually add in the flour mixture, mix well.  Chill the dough for at least 2 hours.

Roll the dough into a log about 2 1/2 inches wide and an inch tall, making sure it's pretty even the whole length through.  Cut into half inch disks down the entire length.  Don't worry if they don't look perfect, they will be plenty delicious enough to make up for it.

Bake on a parchment paper lined baking sheet at 325º for about 10 - 12 minutes, or until golden.  Let cool on the baking tray until the cookies are set enough to transfer to a wire baking rack.

Gingerbread Cookies

The Christmas season is fast approaching, and with it comes so many temptations.  This year all of my baking, and cooking is gluten free.  I will post everything from how to do a turkey, stuffing, gravy and delicious treats - G Free (most are not sugar free, but are mostly refined sugar free)

To start off this season's recipe-a-thon on a delicious foot, we shall start with gingerbread.     The delicious, not too sweet, yet just the right spicy cookie everyone (I'm assuming everyone because they are amazing) loves.  

Who says gingerbread has to be people?  Snowflakes for everyone!

Gingerbread:

1 cup packed brown sugar

1/3 cup shortening (can be vegetable if you're vegan)

1 1/2 cups dark molasses 

2/3 cup cold water

5 cups Bob's Red Mill all purpose gluten free flour

2 cups Gluten free mix

1/2 tsp xanthan gum

2 tsp baking soda

2 tsp ground ginger

1 tsp ground allspice

1 tsp ground cloves

1 tsp ground cinnamon

1 tsp salt

In a medium sized bowl, mix the brown sugar and shortening.  Add in the molasses and water.  Stir in the remaining ingredients, then cover and set in the refrigerator overnight (or a minimum of 2 hours).

When you're ready to bake, heat the oven to 350º.  It's easiest to work the dough in sections.  Take about half the dough and roll out onto a heavily floured surface (I use the Bob's all purpose), or you can use cornstarch.  You'll want the dough to be rolled about 1/4 inch, maybe a bit less.  Cut whatever shapes your heart desires, and place an inch apart on a parchment lined baking sheet. Bake for 10 - 12 mins.  Cool completely on a wire rack before icing.

Easy Royal Icing:

4 tbsps meringue powder

4 cups icing sugar

scant 1/2 cup water

1/2 tsp vanilla extract

In a mixing bowl, whisk meringue powder and water together until light and foamy   (about 2 mins) on medium speed, add the extract.  Slowly add in the sugar on low setting until well incorporated.  Scrape down the bowl.  Mix until stiff peaks form and stay on the paddle.  

When working with royal icing, it's best to cover the bowl with a damp cloth to keep the icing from drying out while you're working.